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First time beef ribs

matoch
matoch Posts: 135
in EggHead Forum
today was the first time I've ever made beef ribs. I put a bit of salt and pepper on them and put them on the minimax. I actually think I like them better then pork ribs.





Edmonton, Alberta - XL & Minimax
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Comments

  • northGAcock
    northGAcock Posts: 15,173
    They are better than pork ribs. Good stuff and nice job.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • gmac
    gmac Posts: 1,814
    Looks good. Nice job. Beef ribs were my first cook. Love them but they can be hard to find in Ontario. One week there will be piles and then you won't see them for a month so I stock up. Need to do some soon. 
    Mt Elgin Ontario - just a Large.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Looks like a good meal to me !

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • matoch
    matoch Posts: 135
    gmac said:
    Looks good. Nice job. Beef ribs were my first cook. Love them but they can be hard to find in Ontario. One week there will be piles and then you won't see them for a month so I stock up. Need to do some soon. 
    I think this is the first time I'd ever seen them in a store. I don't usually shop at save-on though so it might be a standard there.
    Edmonton, Alberta - XL & Minimax
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  • XLentEGG
    XLentEGG Posts: 436
    Looks great !!  I'm doing my first beef rack today. What was your time and temperature? Option to foil ? 
    More meat please !! :-)
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  • matoch
    matoch Posts: 135
    XLentEGG said:
    Looks great !!  I'm doing my first beef rack today. What was your time and temperature? Option to foil ? 
    I ended up cooking them for about five hours. There were acrually 7 bones and I cut them in half and leaned them against eachother with wooden skeweres to keep them stable.

    the temp varied ocer the cook (not on purpose). It was as low as 200 and as high as 310. It probably sat around 275 on average though.

    I didn't even consider foiling. My goal is to avoid foil for aehile until I have a feel for how things cook without it. I'll then try it so that I have a comparison and some ability to evaluate it's effectiveness.
    Edmonton, Alberta - XL & Minimax
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  • bgebrent
    bgebrent Posts: 19,636
    Great looking ribs!  Most will agree with beef over pork.  Nice job.
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 36,698
    Great cook right there.  And as above, they beat their pork cousins every time. Toothpick test for the finish-line works for me.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • XLentEGG
    XLentEGG Posts: 436

    This is my first rack at 11am today :-) 
    More meat please !! :-)
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  • lousubcap
    lousubcap Posts: 36,698
    @XLentEGG -  you are in for a true banquet.  And as I mentioned above, I use the toothpick test for the win.  Don't know your cook temp but I can see anywhere from 5.5-7 hrs+ with around 250 on the dome to arrive at the promised land.  Enjoy the cook and eats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Nice ribs my man!!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • XLentEGG
    XLentEGG Posts: 436
    Five hours at 225 - 250  152 internal so far :-)
    More meat please !! :-)
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  • feef706
    feef706 Posts: 853
    @XLentEGG looking good!
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  • matoch
    matoch Posts: 135
    XLentEGG said:
    Five hours at 225 - 250  152 internal so far :-)
    Those are looking good. As mentioned by others the toothpick test will tell you just how tender they are
    Edmonton, Alberta - XL & Minimax
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  • gmac
    gmac Posts: 1,814
    matoch said:
    XLentEGG said:
    Looks great !!  I'm doing my first beef rack today. What was your time and temperature? Option to foil ?
     My goal is to avoid foil for aehile until I have a feel for how things cook without it. I'll then try it so that I have a comparison and some ability to evaluate it's effectiveness.
    Just gonna say this, you don't need to reinvent the egg. It's been done. Use foil when it makes sense and don't when you don't and spend your time making great meals instead of taking the chance to screw it up just because you don't want to use foil until you're ready. 
    It's up to you, do what you enjoy but I wouldn't avoid foil. 
    Mt Elgin Ontario - just a Large.
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  • TN2TX
    TN2TX Posts: 298
    S O L I D
    Dallas, TX
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  • 20stone
    20stone Posts: 1,961
    Great cook!

    My take on beef ribs:
    - I wrap in paper, but have done them commando, and had them turn out well
    - I use a water pan in a Large, but would really want more air above it than shown in @XLentEGG's pic
    - I cook mine low and slow (250 - 275) as I prefer a full render. 

    Need I say... better than brisket
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Brisket on a Stick. only better.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • matoch
    matoch Posts: 135
    gmac said:
    matoch said:
    XLentEGG said:
    Looks great !!  I'm doing my first beef rack today. What was your time and temperature? Option to foil ?
     My goal is to avoid foil for aehile until I have a feel for how things cook without it. I'll then try it so that I have a comparison and some ability to evaluate it's effectiveness.
    Just gonna say this, you don't need to reinvent the egg. It's been done. Use foil when it makes sense and don't when you don't and spend your time making great meals instead of taking the chance to screw it up just because you don't want to use foil until you're ready. 
    It's up to you, do what you enjoy but I wouldn't avoid foil. 
    You are assuming that there is one proven method to cook everything. Some people sweat by foiling under a number of circumstances and many say its not worth the effort. The only way I'm going to be able to answer that for me is to try different things and choose what I want in the end.

    I'm not against foiling. Prior to this I had a bradley smoker and I always foiled pork ribs but the reality is I dont know for certain what that added or subtracted from the final product. 

    This is part of the journey I want to take and better understand how to ahieve the results that matter to me.
    Edmonton, Alberta - XL & Minimax
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  • Ladeback69
    Ladeback69 Posts: 4,484
    matoch said:
    gmac said:
    matoch said:
    XLentEGG said:
    Looks great !!  I'm doing my first beef rack today. What was your time and temperature? Option to foil ?
     My goal is to avoid foil for aehile until I have a feel for how things cook without it. I'll then try it so that I have a comparison and some ability to evaluate it's effectiveness.
    Just gonna say this, you don't need to reinvent the egg. It's been done. Use foil when it makes sense and don't when you don't and spend your time making great meals instead of taking the chance to screw it up just because you don't want to use foil until you're ready. 
    It's up to you, do what you enjoy but I wouldn't avoid foil. 
    You are assuming that there is one proven method to cook everything. Some people sweat by foiling under a number of circumstances and many say its not worth the effort. The only way I'm going to be able to answer that for me is to try different things and choose what I want in the end.

    I'm not against foiling. Prior to this I had a bradley smoker and I always foiled pork ribs but the reality is I dont know for certain what that added or subtracted from the final product. 

    This is part of the journey I want to take and better understand how to ahieve the results that matter to me.
    I agree that you should try different methods to see which results you like the best.  I foil my pirj rubs, because they seem to be more tender and tgats the way my wife and most people I have served them to like.  It also gives me a to add another flavor to them.  Going no foil is easier and like it as well.

    Now for beef ribs I have only done them once and want to do them again, but the wife isn't that keen on them.  She just may have to suffer through some time again. 

    The ribs look great and keep posting great food, that's what we all like looking at here.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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